Gold sparkled marshmallow crackles (v)

An easy, festive treat.


Makes about 16 squares.

Author: Bite-sized thoughts.

Original post (with pictures) here.


75g vegan vanilla marshmallows

2 tbsp (30ml) coconut oil, melted

40g (approx. 2 cups) puffed cereal of choice (puffed rice, puffed wheat)

1 tsp edible gold sparkle


1. Line a square baking tray with non-stick paper and set aside.

2. In a medium saucepan, melt the marshmallows and coconut oil over medium heat. Stir regularly. You may need to use the back of a spoon to press the mallows and break them up.

3. When the marshmallows and coconut are combined, gooey and sticky, add the puffed cereal and mix well to combine.

4. Press into the prepared tray and sprinkle with the edible gold sparkle.

5. Set in the refrigerator for 2 hours before slicing.